scholarly journals Postprandial Glycemic and Insulinemic Effects of the Addition of Aqueous Extracts of Dried Corn Silk, Cumin Seed Powder or Tamarind Pulp, in Two Forms, Consumed with High Glycemic Index Rice

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 437
Author(s):  
Haldar ◽  
Gan ◽  
Tay ◽  
Ponnalagu ◽  
Henry
Keyword(s):  
Glycemic Index ◽  
Plain Water ◽  
Aqueous Extracts ◽  
Traditional Foods ◽  
Postprandial Glycemia ◽  
Randomized Controlled Clinical Trials ◽  
Corn Silk ◽  
High Glycemic Index ◽  
Specific Health

Several plant-based traditional ingredients in Asia are anecdotally used for preventing and/or treating type 2 diabetes. We investigated three such widely consumed ingredients, namely corn silk (CS), cumin (CU), and tamarind (TA). The aim of the study was to determine the effects of aqueous extracts of these ingredients consumed either as a drink (D) with high-glycemic-index rice or added to the same amount of rice during cooking (R) on postprandial glycemia (PPG), insulinemia (PPI), and blood pressure (BP), over a 3 h measurement period. Eighteen healthy Chinese men (aged 37.5 ± 12.5 years, BMI 21.8 ± 1.67 kg/m2) took part in a randomized crossover trial, each completing up to nine sessions. Compared to the control meal (plain rice + plain water), the addition of test extracts in either form did not modulate PPG, PPI, or BP. However, the extracts when added within rice while cooking gave rise to significantly lower PPI than when consumed as a drink (p < 0.01). Therefore, the form of consumption of phytochemical-rich ingredients can differentially modulate glucose homeostasis. This study also highlights the need for undertaking randomized controlled clinical trials with traditional foods/components before claims are made on their specific health effects.

scholarly journals Impact of insulins glulisine and aspart on postprandial glycemia after a high-glycemic index meal in children with type 1 diabetes

2014 ◽  
Vol 170 (4) ◽  
pp. 539-545 ◽  
Author(s):  
Katarzyna Dżygało ◽  
Agnieszka Szypowska
Keyword(s):  
Blood Glucose ◽  
Glycemic Index ◽  
Postprandial Glycemia ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Diabetic Children ◽  
Secondary Outcomes ◽  
High Glycemic Index

ObjectiveAccording to current knowledge, glulisine insulin (GLU) has a slightly faster onset of action than aspart (ASP) insulin. Therefore, GLU might lead to a better postprandial profile than ASP following the consumption of high-glycemic index (H-GI) meals. The aim of this study was to assess differences in the action of GLU and ASP after the consumption of a H-GI meal in type 1 diabetic children treated with insulin pumps.DesignFifty-six type 1 diabetic children of mean age 14.7±2.0 years were included in a randomized, double-blind, two-way crossover study. The subjects were allocated to one of two treatment orders: GLU–ASP and ASP–GLU. They were given a H-GI breakfast for two subsequent days.MethodsThe primary outcome was postprandial glycemia (PPG) based on continuous glucose monitoring system and self monitoring of blood glucose levels during 3 h of follow-up. The secondary outcomes were the frequency of hypoglycemia, glucose area under the curve, mean amplitude of glycemic excursion, and glycemic rise.ResultsThere were no significant differences between the groups with regard to PPG in the determined time intervals as well as with respect to the secondary outcomes. Between 60 and 120 min after food consumption in both study groups, blood glucose levels were close to or above 10.0 mmol/l. Glucose peaks were higher in the GLU–ASP group than in the ASP–GLU group (90 min:P=0.065; 120 min:P=0.052). Most of the episodes of hypoglycemia were observed after the second hour of follow-up.ConclusionsNo statistically significant difference was found between GLU and ASP with regard to PPG after the consumption of a H-GI breakfast. Neither GLU nor ASP stabilized the glycemic profile after the consumption of a H-GI meal.

scholarly journals Consuming coffee with milk and sugar added before a high glycemic index meal improves postprandial glycemic and insulinemic responses

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Tommy Hon Ting Wong ◽  
Jennifer Man Fan Wan ◽  
Jimmy Chun Yu Louie
Keyword(s):  
Type 2 Diabetes ◽  
Glycemic Index ◽  
Health Effect ◽  
Coffee Consumption ◽  
Experimental Session ◽  
Protective Effects ◽  
Black And White ◽  
Decaffeinated Coffee ◽  
High Glycemic Index

AbstractLiterature regarding the health effect of coffee consumption was contradicting, whereby it was found to protect against type 2 diabetes while inducing acute glucose intolerance. Previous studies suggested that adding sugar and milk into coffee may alter the effect of its consumption on glucose metabolism, potentially explaining the contradiction, but this is seldom investigated. This study aimed at assessing the effect of adding milk and sugar into coffee on the postprandial glycemic metabolism after a subsequent, high glycemic index (GI) meal. A total of 11 apparently healthy adults were recruited for this randomized, cross-over acute feeding study. In each experimental session, overnight-fasted participants consumed one cup of the following drinks: espresso (35 ml), instant, boiled, and decaffeinated coffee (all 150 ml). Then they consumed a high GI meal and blood samples were collected every 15–30 minutes in the subsequent two hours. Each type of coffee was tested for 3 times, twice with 50 g low-fat milk and 7.5 g white sugar added (i.e. white coffee) and once without (i.e. black coffee). Postprandial levels of glucose, insulin, and active GLP-1, as well as the incremental area-under-curve (iAUC) of the biomarkers, were compared between black and white coffee, with baseline measurements as a covariate. Results showed that the peak glucose level after the meal was lower in white coffee sessions than black coffee sessions, regardless of coffee types. The difference was the greatest between black and white decaffeinated coffee (mean difference from baseline ± SEM, white coffee: 2.5 ± 0.2 mmol/L; black coffee: 3.3 ± 0.3 mmol/L, p = 0.019). The mean glucose iAUC of white coffee sessions was significantly smaller than black coffee sessions for all coffee types except for instant coffee (all p < 0.05). The peak insulin levels between black and white coffees were not significantly different, yet white decaffeinated coffee had a 35% smaller mean insulin iAUC than black decaffeinated coffee (p = 0.025). The active GLP-1 levels were not significantly different between black and white coffee sessions. These results showed that prior ingestion of coffee with milk and sugar added attenuated the glucose response after the subsequent meal, compared with drinking black coffee beforehand. Our results may provide an explanation for the conflicting literature regarding the protective effects of coffee consumption against type 2 diabetes.

scholarly journals Glycemic index and microstructure analysis of a newly developed fiber enriched cookie

2016 ◽  
Vol 7 (1) ◽  
pp. 464-474 ◽  
Author(s):  
Jan Philipp Schuchardt ◽  
Jasmin Wonik ◽  
Ute Bindrich ◽  
Michaela Heinemann ◽  
Heike Kohrs ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Glycemic Index ◽  
Elevated Risk ◽  
Microstructure Analysis ◽  
High Glycemic Index

A diet with a high glycemic index (GI) is associated with an elevated risk for obesity or type 2 diabetes.

scholarly journals Hubungan konsumsi jenis pangan yang mengandung indeks glikemik tinggi dengan glukosa darah pasien DM tipe 2 di Uptd Diabetes Center Kota Ternate

2018 ◽  
Vol 3 (2) ◽  
pp. 110
Author(s):  
Nizmawaty Amra
Keyword(s):  
Type 2 Diabetes ◽  
Blood Glucose ◽  
Glycemic Index ◽  
Diabetes Patient ◽  
Cross Sectional Study ◽  
Chi Square ◽  
Cross Sectional ◽  
Glucose Levels ◽  
High Glycemic Index

Diabetes mellitus (DM) is a metabolic disorder with multifactorial etiology. Nowadays, DM prevalence in Indonesia is ranked 5th in the world, compared to IDF data in 2013 which is ranked 7th in the world with 7.6 million people. The main key in the management of type 2 diabetes is the proper diet, it results in normal glucose tolerance. The scientists found that an increase in blood glucose levels can be estimated from foods containing several types of food portion with different glycemic indexes. This study aims to know at the relationship between high glycemic index foods consumption and blood glucose of type 2 diabetes patient. Studies using analytical research method with cross-sectional study design which is consist of 30 respondents. The result showed that high glycemic index foods consumption with high fasting blood sugar levels as many as 11 people (10.5%), the results of the chi-square analysis showed the value of p = 0.69 (> 0.05). Besides, high glycemic index with high postprandial glucose level as many as 13 people (11.0%), the results of the analysis showed p = 0.09 (> 0.05) and respectively, all subjects had high random glucose levels at 30 people ( 100%) and most of the people (15) with high and medium glycemic index (50%). There is no correlation between high glycemic index foods consumption with a blood glucose of type 2 diabetes patient in the Diabetes Centre, Ternate City.Diabetes Melitus merupakan kelainan metabolik dengan etiologi multifactorial. Prevalensi DM di Indonesia saat ini menempati peringkat ke-5 di dunia, dibandingkan data IDF tahun 2013 yang menempati peringkat ke-7 di dunia dengan 7,6 juta orang. Kunci pokok dalam penatalaksanaan diabetes tipe 2 adalah diet  yang benar maka toleransi glukosa dapat menjadi normal. Para ilmuwan menemukan bahwa terjadinya kenaikan kadar glukosa darah dapat diperkirakan dari makanan yang mengandung beberapa jenis pangan dengan indeks glikemik yang berbeda. Penelitian ini bertujuan  untuk melihat hubungan konsumsi jenis pangan yang mengandung indeks glikemik tinggi dengan kadar gula darah pasien DM tipe2. Metode penelitian analitik dengan desain cross sectional study dengan 30 responden. Konsumsi jenis pangan yang mengandung indeks glikemik tinggi dengan kadar gula darah puasa tinggi sebanyak 11 orang (10,5%), hasil analisis chi-square menunjukkan nilai p=0,69 (>0,05). Indeks glikemik tinggi dengan kadar gula darah 2 Jam Post Prandial tinggi sebanyak 13 orang (11,0%), hasil analisis menunjukkan nilai p=0,09 (>0,05) dan seluruh subyek memiliki kadar gula darah sewaktu tinggi yaitu 30 orang (100%) dengan indeks glikemik tinggi dan sedang masing-masing 15 orang (50%). Tidak ada hubungan konsumsi jenis pangan yang mengandung indeks gliemik tinggi dengan kadar gula darah pasien DM tipe 2 di Diabetes Center Kota Ternate.

How to Maintain a Healthy Body Weight

2006 ◽  
Vol 76 (4) ◽  
pp. 208-215 ◽  
Author(s):  
Astrup
Keyword(s):  
Physical Activity ◽  
Type 2 Diabetes ◽  
Weight Loss ◽  
Body Weight ◽  
Glycemic Index ◽  
Dairy Products ◽  
Weight Control ◽  
Healthy Body Weight ◽  
Healthy Body

The epidemic of both obesity and type 2 diabetes is due to environmental factors, but the individuals developing the conditions possess a strong genetic predisposition. Observational surveys and intervention studies have shown that excess body fatness is the major environmental cause of type 2 diabetes, and that even a minor weight loss can prevent its development in high-risk subjects. Maintenance of a healthy body weight in susceptible individuals requires 45–60 minutes physical activity daily, a fat-reduced diet with plenty of fruit, vegetables, whole grain, and lean meat and dairy products, and moderate consumption of calorie containing beverages. The use of table values to predict the glycemic index of meals is of little – if any – value, and the role of a low-glycemic index diet for body weight control is controversial. The replacement of starchy carbohydrates with protein from lean meat and lean dairy products enhances satiety, and facilitate weight control. It is possible that dairy calcium also promotes weight loss, although the mechanism of action remains unclear. A weight loss of 5–10% can be induced in almost all obese patients providing treatment is offered by a professional team consisting of a physician and dieticians or nurses trained to focus on weight loss and maintenance. Whereas increasing daily physical activity and regular exercise does not significantly effect the rate of weight loss in the induction phase, it plays an important role in the weight maintenance phase due to an impact on daily energy expenditure and also to a direct enhancement of insulin sensitivity.

Glycemic Index and Glycemic Load of the Diet in a Sample of Pregnant Women with Type 2 Diabetes Mellitus in Northwest Brazil

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 54-LB
Author(s):  
CRISTINA FACANHA ◽  
TATIANA U. PASSOS ◽  
LIVIANE C. MARANHÃO ◽  
FRANCIELLE C. COPPOLA ◽  
JULIANA D. MARTINS ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Pregnant Women ◽  
Glycemic Index ◽  
Glycemic Load

scholarly journals Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 514
Author(s):  
Hilal Demirkesen-Bicak ◽  
Muhammet Arici ◽  
Mustafa Yaman ◽  
Salih Karasu ◽  
Osman Sagdic
Keyword(s):  
Glycemic Index ◽  
Sensory Properties ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Whole Wheat ◽  
Sourdough Bread ◽  
Estimated Glycemic Index

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

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